Name: Grilled fish with samphire
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: Serves 2 or 4 as a small plate
Cuisine: Nigerian
Ingredients: 2 whole tilapia sea bass or sea bream, cleaned and descaled (optional to keep head on); ½ lemon juiced; 30g samphire; small handful of parsley finely chopped; cassava chips or fried yam to serve; 1 Romano pepper deseeded and roughly chopped; 1 small onion roughly chopped; 1 scotch bonnet deseeded and roughly chopped; 2 garlic cloves roughly chopped; 1 tsp fish seasoning; 1 tsp finely ground black pepper; 1 tsp smoked paprika; 1 tsp fresh thyme leaves; 1 tsp hot curry powder; 1 tsp garlic granules; 2 tbsp olive oil plus extra for the barbecue

Grilled fish with samphire

Take two whole tilapia, sea bass or sea bream, and marinate in spices for this Nigerian-inspired recipe. Cook on the barbecue and serve with fried yam

31 min total 15 min prep 16 min cook Serves 2 or 4 as a small plate 263 cal

Instructions

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1 Make 2-3 deep cuts on both sides of the fish, pat dry and season with salt and the lemon juice. Set aside.
2 To make the marinade, blitz the pepper, onion, scotch bonnet and garlic until minced but not too smooth. Transfer to a bowl and mix in the fish seasoning, pepper, paprika, thyme, curry powder, garlic powder and olive oil. Rub the marinade generously inside and outside the fish, ensuring it gets into the cuts. Stuff the fish cavity with 20g of the marinade (you can use gloves for this if you prefer). Chill the fish for at least 1 hr to marinate.
3 Heat a barbecue on high, until the flames subside and the coals are white hot. Lightly oil the grates to prevent sticking (see tip, below). Lay the fish directly on the grates and cook for 4-8 mins each side. If the fish starts to stick, leave it to cook a bit and release before flipping. Alternatively, cook under a hot grill for 6-8 mins each side.
4 Remove to a plate and sprinkle with the samphire and parsley. Serve with cassava chips or fried yam, if you like.